One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant.

Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!

There are lots of rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction.

Both are experienced food bloggers with amazing recipes!

Combining rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.

The taste is like a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!

Tips for the Best Rhubarb Strawberry Pie

The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.

Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?

Following the recipe instructions exactly.

Prepare the strawberries and let them rest, so that the extra juices drain away. We don’t want soggy bottoms!

Always bake fruit pies at a higher temperature for 10 to 15 minutes, and then turn your oven back as instructed below in the recipe card.

Let the pie cool completely for about 3-4 hours. Experts say that this lets the filling thicken.

Chill until you are ready to serve!

Strawberry Rhubarb Pie FAQS

Should you refrigerate strawberry rhubarb pie?

I usually refrigerate all fruit pies. The strawberry rhubarb pie filling might start to thin if left out in a warm room, so I like to keep it in the refrigerator and then take it out about 15 minutes before serving.

What does a strawberry rhubarb pie taste like?

Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.

Do you have to peel rhubarb for pie?

I usually do when using fresh rhubarb, but not the really thin, young stalks.

How do you thicken a strawberry rhubarb pie?

I use cornstarch to thicken, like I set out in the recipe. Some folks use tapioca as a thickener too, but I prefer cornstarch. However fruit pies are always juicy, that’s what makes them so delicious!

How long does strawberry rhubarb pie stay good?

Honestly, pies don’t last very long in our home to find out! But I would expect it would keep 3 to 5 days in the fridge. Or you could freeze your pie until it’s ready to be used.

Before we get to the recipe I have another great video for you from the Joy of Baking!

Strawberry Rhubarb Pie

Yield: 6

Prep Time: 35 minutes

Cook Time: 2 hours35 minutes

Additional Time: 45 minutes

Total Time: 3 hours55 minutes

The combination of rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie. The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!

Ingredients

1 cup rhubarb , peeled and chopped into small pieces, (I often use frozen)

2 cups strawberries , washed, hulled and sliced

1 1/2 cup sugar

1 tbsp lemon juice

1/4 cup cornstarch

1 tbsp lemon zest

Instructions

Mix the strawberries, rhubarb and sugar together

Add the lemon juice and lemon zest

Stir in the cornstarch - this thickener will give your pie a rich texture

Let the filling stand for 20 minutes before putting it into your pie crust

Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre

With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick

Weave the strips on top of the filling to create a lattice effect

Trim the edges of the lattice where it meets the fluted edge

Brush the lattice and fluted edges with an egg yolk wash

Bake at 400F for 10 minutes and then at 350F for 45 minutes or until crust is golden and filling is bubbling nicely

Serve when cool.

Notes

NotesIs your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.A huge scoop of vanilla ice cream really makes this pie delish!